Pita with Cream Cheese and Vegetable Filling

Put the flour, salt and water in a mixing bowl and work everything into a soft dough by hand. Tip: Do not knead the dough, but carefully pull it up until everything is mixed. Add a little more flour and then knead briefly on the workplace. The dough should be nice and airy and elastic. Halve the dough, sprinkle with flour, flatten it with your hand. Then turn the dough in oil, put it in the baking pan and let it rest in a warm place (in the oven).

Cut the onions into cubes and sweat in a saucepan until translucent. Add the well-squeezed spinach leaves and the finely chopped garlic and stir. Then stir in the eggs and sour cream, season with salt.

Mix the grainy cream cheese with the egg and cream and season with salt.

Spread an old tablecloth on a large table, the finished dough is placed on it. Now, very carefully, starting from the middle, pull the dough lengthways and widths until it is wafer-thin and covers the entire table. Place the spinach mixture on one long side and cut the dough in the middle with a knife. Place the dough over the spinach filling and then lift the tablecloth so that the dough practically rolls up by itself.

Oil a baking pan, roll the rolling pin in a spiral and put this snail into the baking pan. The same is done with the other half of the dough: roll it up, roll it up in a baking pan. At the end, drizzle the spinach rolls with oil and place in the oven. The pita takes 30 minutes at 250 degrees.

If you have to go fast, you can find ready-made yufka dough in every Turkish supermarket. Spread this out on the table. Put the cream cheese filling on the dough and roll up. Fold the ends over and place the rolls on a baking sheet.

While the pita is baking in the oven, melt the butter in a saucepan and season with salt, dilute with a little hot water. Put the melted butter on the dough - this keeps the pita nice and tender and juicy. Let it rest for 10 minutes in the switched off oven - done!